Eggplant with basil "Like Mom's"

Eggplant with basil "Like Mom's"

Category: Vegetable and fruit dishes

Ingredients
Eggplant	~ 1.5 kg
Basil	2 bundles
Garlic	4-5 teeth
Vegetable oil	for frying (a lot)
Salt	taste
Vinegar 9%	50-60 ml

Cooking method

• I bring to your attention a favorite dish of our family. Unfortunately, I will never know the real name and the original recipe. It was cooked by my mother-in-law, her bright memory. I only tried it once, but I didn't ask for the recipe. Then my husband asked me to cook these eggplants, but I did not know how much of what.
• And so I decided to revive the recipe according to his descriptions. It did not work out the first time, but still one day my husband exclaimed: \ "That's how my mom's !!! \"
• Now let's start cooking)))
• We wash the basil, dry it.
• My eggplants (you can peel them, I peel them with zebra stripes), cut them into 0.5 cm slices, salt them well, eggplants take a lot of salt.
• Cut the garlic into strips, slices, small cubes, as you like. It is not necessary through the garlic press, because it will be difficult to distribute.
• We heat the oil in a frying pan and fry the eggplants, pre-dry the boom. towel.
• We put the fried plates in a salad bowl or saucepan, immediately sprinkle with garlic and basil leaves, sprinkle with vinegar (I dilute the vinegar a little with water, for us it is 9%). And so we repeat in layers until the products run out. Cover with a plate, you can press lightly to make juice. Or you can just leave it to drain, and then put it in the refrigerator. Half of me live up to the refrigerator))). But real and cold are a fairy tale!
• You can serve it with boiled potatoes, rice, meat, or whatever. Or you can just for bread, mmmmmmmmmm, very tasty! Help yourself!
• I tried to capture the main points.
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The dish is designed for

Incomplete 2 liter salad bowl

Time for preparing:

1-2 h

Note

It's eggplant season, I love them in any form. I hope someone will try and appreciate my recipe.
P. S. I was honestly looking for a similar recipe, but did not find it. But if suddenly it is hiding under an interesting name, then please excuse me.

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I am the first to taste delicious, today I will go to collect eggplants from my greenhouse, there are about six, I live in the Urals, 1.5 kg. do not grow right away, but enough for a sample.

Ahhhh ... how delicious !!!! I almost choked with saliva .. I want .. but there are no eggplants !!! Until the weekend.

[N @ dezhd @]

N @ dezhd @, thanks for your attention to the recipe!
But you have your own eggplants, and although I have 1.5 kg, but from the store. We went earlier this year, I mean unpaved ones.

Do you also have your own basil?

[Omela]

Omela, Thank you! There is nothing left until the weekend, we will wait.

[Vasilica]

Vasilica the eggplants have a gorgeous look lately on the basil I'm going crazy opened the fridge .... and the eggplant and basal are available I went to cook Thanks for the recipe!

[N @ dezhd @]

N @ dezhd @, thanks for your attention to the recipe!
But you have your own eggplants, and although I have 1.5 kg, but from the store. We went earlier this year, I mean unpaved ones.

Do you also have your own basil?

Yes, basil is also my own, I also grow it in a greenhouse, I plant it in early May

Yes, basil is also my own, I also grow it in a greenhouse, I plant it in early May

How great, I envy for the good! My parents plant all the time at the dacha, when I came to them, you walk past the bushes, and you touch a soooo aroma.

[kolenko - Helen, Olga y]

kolenko - Helen, Olga y, thanks for the girls! Be sure to try it and I'm waiting for you in the topic!

[Vasilica]

Delicious!!!! I love these "tongues". But I didn't do it with basil! Vasilica , thanks for the recipe. Although there are no eggplants of their own, but once such a booze has gone go to the store and buy !!! But I also have my own basil !!! I sow it in tomatoes.(I read somewhere that he improves their taste among tomatoes).
Py. sy. Don't wait for the report, everyone will be still hot !!!

[Irishka]

Py. sy. Don't wait for the report, everyone will be still hot !!!

Irishka, Thank you! Yes, it's delicious!

As this report does not wait, I will wait. Well, I liked it there or not.

[Vasilika,]

Vasilika, it's great that the mother-in-law's recipe has been restored! To my husband, I guess. so nice!
An interesting recipe, I will definitely try it, thanks!

[MariS]

MariS, thank you for rating! Yes, he is pleased. Today I did it for the first time this year, so he came to a familiar smell and started rolling his eyes and stroking his stomach.

Definitely my recipe. With gratitude I am taking in the bookmarks Eggplants and basil in the garden, so that I will be happy

Vasilika, thank you very much for the wonderful recipe! Tomorrow to the market for eggplant). I'm just looking forward to it !!!
Tell me, what about green basil? It's just that I have only green in the garden)))

[Summer resident]

Summer resident, Thank you! I'll wait for the report!

[Irina]

Tell me, what about green basil? It's just that I have only green in the garden)))

Irina, Thank you!
I never tried green, because initially it was definitely purple. It then gives its color to the eggplant. I don't know, but for some reason it seems to me that purple is more fragrant than green.

[Vasilica]

My eggplants (you can peel, I peel with zebra stripes),

After watching a documentary about a prison at the American military base at Guantanamo, I also began to peel cucumbers and eggplants in this way. They showed food and a kitchen for the prisoners. And I was amazed that the culinary aesthetics are given great importance there. People are people, they want beauty everywhere, even in bath prison

Vasilica, thanks for the summer recipe, the other day I am planning to go to the market, already

but I don’t clean, I like their bitterness

[IRR]

I, after watching a documentary about the prison at the American military base Guantanamo

I read, I think, well wait IRR it will give out some kind of joke, but here it is - aesthetics.
I didn't know how to describe it and came up with this zebra, I was afraid that they would not understand me.

IRRunchik, thanks for the tip! ( maybe this ... give the prisoner a jar )

[Vasilica]

Vasilica take the report very tasty, really fast to eat if you do it in the morning and put it in the refrigerator, then there is a chance to have a snack in the evening

Vasilinka! Eggplant, and even basil, is what you need! Bye, bookmark ... before your first visit to the market!

[Vasilica]

Vasilica, can I write in your topic how this appetizer is prepared in the south?
In Turkmenistan, where I grew up, studied and lived until I was 30, eggplants and bell peppers are fried in this way, alternately layering them and sprinkling each layer with finely chopped garlic with salt and finely chopped raikhon (purple mint). Slightly dried (soft) bell peppers are fried whole without peeling, in oil, first with one side, then with the other. And the eggplants are cut into circles 1 - 1.5 cm thick and also fried by turning. Fold in layers in a saucepan and in the refrigerator. I put them in layers in liter jars and canned them, sterilizing for 30 minutes. A noble snack!

[Slastena]

Slastena, wow speed !!! How pleased I am that I liked my recipe!
Thank you very much for the report! And yes, more needs to be done, he does not live to see the evening.

[nila- Nelichka]

nila- Nelichka, Thanks for attention! Hope you enjoy it too.

[Vasilica]

Vasilica, can I write in your topic how this appetizer is prepared in the south?
In Turkmenistan, where I grew up, studied and lived until I was 30, eggplants and bell peppers are fried in this way, alternately layering them and sprinkling each layer with finely chopped garlic with salt and finely chopped raikhon (purple mint).

Margit, thanks for stopping by Temka! We are almost fellow countrymen, I am from Uzbekistan. She also lived in Tashkent until 32. Of course, all the dishes are very similar. And my mother-in-law, by the way, is Russian. But after all, someone gave her the recipe at work, and the teams used to be multinational.Yes, and in Tashkent we also said "Eggplants with raikhon", we learned about basil much later. I also remember when I read recipes in Burda, I was always confused by the names of some products, especially basil. It was only later that we learned that all these mysterious herbs - oregano, tarragon, basil - were heaps in our bazaar, but under their own names.

Thank you very much for your recipe, I'll have to try.

[Margit]

Margit, thanks for stopping by Temka! We are almost fellow countrymen, I am from Uzbekistan. She also lived in Tashkent until 32. Of course, all the dishes are very similar. And my mother-in-law, by the way, is Russian. But after all, someone gave her the recipe at work, and the teams used to be multinational. Yes, and in Tashkent we also said "Eggplants with raikhon", we learned about basil much later. I also remember when I read recipes in Burda, I was always confused by the names of some products, especially basil. It was only later that we learned that all these mysterious herbs - oregano, tarragon, basil - were heaps in our bazaar, but under their own names.

Thank you very much for your recipe, I'll have to try.

Vasilica Relatives!!!

My cousins ​​and nephews live in Tashkent, they often come.

In this recipe, it is more convenient not to pour the vinegar on the eggplants, but pour the vinegar into a small plate and immediately dip the hot eggplant into the vinegar from the pan, and then, as you described: sprinkle with herbs (you can also sprinkle purple basil, or you can green), garlic and do not forget to add taste.

[Kroci]

Kroci, thanks for stopping by Temka!
Yes, of course, if it's so convenient, then you can dip it into a plate. : flowers: In general, I suspect that initially nothing was watered, but just at the end it was poured with vinegar, like a marinade. I even tried to pour it that way for the first time. But since I had no idea what and how much, I came up with this option by trial and error. Previously, I had a bottle with holes in the lid and I just sprinkled from it, now I just pour it with a teaspoon. And also, it seems to me, it will be convenient for those who have a spray. Zip-zip and you're done!

If you initially salt it well, then you do not need to add salt.

I use lemon juice instead of vinegar for buckles.

[Vasilica]

So we tried these eggplants, so dumb! The combination of eggplant with basil (and I had purple basil and lemon basil) plunged us into a gastronomic shock
VasilicaThanks again for the recipe! My daughter has already ordered herself to cook for her birthday!
Specifically upon request Zhivchik had to take a picture of the remains! Tanyush, for you! : pardon: didn't see it right away

Vasilika, I am not at all friends with vinegar. And if you try to sprinkle with lemon juice? And leave the rest as in the recipe? Already before that, the recipe is delicious!

While I was writing the message, a post appeared just about lemon juice!

I did it with a spray, very convenient. I bought it in the Metro, I had this vinegar for a long time, and here is such a recipe. It’s very tasty, though I didn’t have a report - we ate everything quickly. Thanks again for the recipe

[nila]

Girls, nila, N @ dezhd @! Thank you very much for your feedback and pluses!
I am very glad that you and your loved ones liked the eggplants.

I here with a breakdown of the refrigerator fell out of the forum a little, only thanks to thanks I saw messages in the topic. Thank you very much!

[Leska]

I use lemon juice instead of vinegar for buckles.

Leska Thank you so much ! That's svboneperhaps thanks to this tip, try my recipe.

I'll also have to try it with lemon, it will probably be even more aromatic.

[svbone]

svbone, thanks for stopping by Temka! Hope you try it with lemon juice and enjoy it! And I will definitely wait with a report.

Basil, I made eggplants 3 days ago. The husband, their great lover, said: "Excellent, spicy, that's it!" The son also appreciated. Made with lemon juice. Thanks for the recipe!

Thank you. what they recalled! I'll do it now!

[svbone]

svbone, very glad that I liked it! Thanks for your feedback!

And how many lemons went into business and how many eggplant?

[MariV]

MariV, Thank you! I'll wait for the report.

Vasilika, I had 3 eggplants, they squeezed the juice of half a lemon. The only regret is that I peeled the peel. With a peel, they look more attractive, especially if not only for themselves, but on the table.

🔗

Fried in a 6051 multicooker-pressure cooker, marinated with clove basil and garlic with rice vinegar in a marinator - 9 minutes - very tasty! Thanks again!

Vasilika, I had 3 eggplants, they squeezed the juice of half a lemon. The only regret is that I peeled the peel. With a peel, they look more attractive, especially if not only for themselves, but on the table.

Thanks for the proportions!
Yes, it's more interesting with the peel, but if you leave it completely, it will taste bitter. Although someone already likes it, but I don't really like it. Therefore, I always peel off in strips, after one. It turns out such a zebra eggplant - beautiful and tasty.

I will take into account, thanks, Vasilika. It wouldn't have crossed my mind about stripes!

[MariV]

MariV, ohh what a gorgeous report!
And special thanks for the funchose for reminding me! In the summer, the very thing - cold Korean salads mmm!

[Vasilica]

Vasilica, I gave my mom a recipe to cook. Yesterday we already ate infused eggplant. Very tasty. Thank you !
Here are the results:

I have done this recipe several times already. Flies away the same day. Ideal for meat or boiled potatoes. I pop without anything. The first time I peeled the eggplants with a zebra, then I stopped. There is no pungency, although purchased eggplants. I put a lot of basilica. I tried it with cilantro, also very tasty, Georgian motives;)))
Thanks for the wonderful recipe !!!

[Qween]

Qween, KlementinaThanks for the feedback !!! Cook to your health!
And I have "Summer, sea, vacation", eggplant and basil heaps, but I need it. Although, I know, I will come home - I will regret not taking advantage of this opportunity.

Take the job!



Thank you very much! It's delicious!: Nyam:

The recipe is familiar from childhood! For this, I especially loved autumn! Every year, at the end of the holidays, my mother always made eggplants and peppers separately according to this recipe. It was very good. delicious!!! All the guests were surprised, because in Siberia, no one did this.
Today I decided to go further and slightly modify the recipe.
Three medium eggplants were baked whole in the airfryer. Without peeling or cutting. I put it in a deep saucepan. I also baked 6 pieces of small peppers in the airfryer until the peel turns black and starts shooting. I put it in a saucepan with eggplant. I did all this while the commercial was on TV, so it took almost no time. The vegetables cooled down together in a saucepan. Peeled them off. I threw a few Reihan twigs there, squeezed out three cloves of garlic, salt, sugar in a garlic press, chopped it with a blender. Corrected Ala the taste of salt / sugar, poured vinegar, sunflower oil, mixed again with a blender. She let it brew for 30 minutes, put it in jars of baby food (250g.), Put it in the refrigerator. It turned out exactly the same taste of childhood ... only stronger and richer, because the vegetables are together. Next time I'll try cilantro instead of basil. Although, in this recipe, the scope for imagination is not limited ... I will also try with walnuts, etc. ...
Thanks for reminding a forgotten recipe! ...